Spicy Korean Fried Chicken Recipe
Double-fried chicken coated in a sweet-spicy gochujang glaze
By Sarah Mitchell • June 14, 2026
Korean fried chicken is fried twice for an ultra-crispy coating that stays crunchy even under the sticky-sweet gochujang glaze.
The first fry cooks the chicken through; the second fry at a higher temperature shatters the crust. Cornstarch in the dredge is the secret to that glass-like crunch.
The glaze is a balance of spicy gochujang, sweet honey, tangy rice vinegar, and savory soy sauce.
About This Recipe
"Spicy Korean Fried Chicken" is a Dinner recipe that brings chicken wings or drumettes, cornstarch, flour, gochujang and honey together into a flavorful, well-balanced dish. Rated Medium and ready in about 45 minutes, this recipe fits easily into a busy schedule. It serves 4 and works equally well for a weeknight dinner or a relaxed weekend meal. The Korean inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 2 lbs chicken wings or drumettes
- 1 cup cornstarch
- 1/2 cup flour
- 3 tbsp gochujang
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp sesame seeds
- oil for frying
Instructions
- 1
Mix cornstarch and flour. Dredge chicken pieces, shaking off excess.
- 2
First fry: 325°F for 8-10 minutes until cooked through. Drain.
- 3
Second fry: 375°F for 3-4 minutes until shatteringly crispy and deep golden.
- 4
Mix gochujang, honey, soy sauce, rice vinegar, and garlic for the glaze.
- 5
Toss crispy chicken in the glaze. Sprinkle with sesame seeds. Serve immediately.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Chicken wings or drumettes is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Stovetop work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Spicy Korean Fried Chicken" is a versatile Dinner dish that pairs beautifully with a crisp green salad, roasted vegetables, crusty bread or dinner rolls and classic Korean sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Spicy Korean Fried Chicken keeps well in an airtight container in the refrigerator for 3–4 days. Let it cool to room temperature before refrigerating to preserve texture. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the dish thickens in the fridge. You can also freeze portions for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Facts (per serving)
Frequently Asked Questions
How long does it take to make Spicy Korean Fried Chicken?
This recipe takes about 20 minutes of prep and 25 minutes of cooking, for a total of roughly 45 minutes. It serves 4 and is rated Medium.
How do I store leftover Spicy Korean Fried Chicken?
Store leftover Spicy Korean Fried Chicken in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature before refrigerating. Reheat in the oven or on the stovetop for best results.
Can I make Spicy Korean Fried Chicken ahead of time?
Yes, you can prepare Spicy Korean Fried Chicken in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the best texture and flavor.
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